Chicken Thighs with Stewed Tomatoes and Spinach
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
Chicken thighs are inexpensive, easy to cook and, most importantly, the tastiest part of the bird. This saucy dish pairs well with rice, polenta, or couscous.
- 2 pounds chicken thighs, with skin and bone
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 2 14- to 15-ounce cans stewed tomatoes
- 5 ounces baby spinach
- Pat chicken dry and sprinkle with 1 teaspoon salt and ¾ teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers. Brown chicken, skin side down, until golden, about 6 minutes. Transfer chicken to a plate.
- Add wine to skillet, scraping up any browned bits, and boil until wine is reduced by half, about 1 minute. Add stewed tomatoes and bring to a boil. Nestle chicken in tomatoes and cover skillet. Cook until chicken is cooked through, about 20 minutes.
- Transfer chicken to a serving platter. Stir spinach into tomatoes in skillet and simmer until wilted. Spoon over chicken and serve.